Flavor & The Menu

Noodling on how to make your pasta dishes pack a punch in 2025? ?? Here are a few trends we’re seeing in the space to inspire your next carb-based creation: ?? Breakfast Pasta ?? New Takes on Texture ?? Third-Culture Inspiration ?? Less-Is-More Comfort ?? Start Shapeshifting Get the details: https://lnkd.in/dRaC3-Re Written by Leigh Kunkel

Legacy concept Jason's Deli continues to inspire its loyal guests with a dynamic menu of sandwiches, salads, bowls, soups and more. We sat down with Clare Wilson, vice president of culinary R&D, to discuss flavor innovation, creative process and menu inspiration—plus her passion for all things cheesy. Get all the details: https://lnkd.in/eyZ4fwsz

Flavor & The Menu is thrilled to announce an exciting new partnership for 2025: esteemed menu trends authority Nancy Kruse will join our team of trend experts as an editorial contributor. Nancy will bring her renowned “State of the Plate” feature to our readership, along with additional trend-focused insights and articles. We are delighted to welcome Nancy to the Flavor family!?

2 operators + 5 menu strategies = BBQ bliss ?? Two?barbecue veterans, Jessica Bograd and Terry Hyer, reflect on meeting and exceeding customer expectations with new menu trends, enduring “legacy” items, innovative LTOs and community spirit. Check out these five menu strategies to upgrade your barbecue game: https://lnkd.in/eUi7W_9M

“Boots on the ground.” That’s how Alexander Sadowsky, director of culinary, beverage and menu innovation at Twin Peaks Restaurants, characterizes one of his most valued source of inspiration. He relishes opportunities to dine at different establishments and chat with operators and patrons. Here, Sadowsky applies his collection of food experiences and memories to a fresh pair of Kitchen Collaborative recipes: https://lnkd.in/epi39VVU

While the basic formula of white bread and American cheese remains beloved, this humble handheld boasts much broader potential.??? In search of grilled cheese inspiration? Read on for some of the tastiest takes on this favorite sandwich: https://lnkd.in/eyfB8qYW

A topper is the last adornment a chef adds?and the first flavor cue a consumer sees. Explore?10 memorable finishing elements?that instantly upgrade any dish—whether a?savory entrée, sweet treat or trend-forward beverage. Swipe through below and learn more about these builds here: https://lnkd.in/euSByWBT How would you try these applications on your menu?

How are you playing with texture on your menus? ??? Crunchy?foods like french fries and chips might be the original texture stars, but they are far from overplayed. From tucking shoestring fries?into a bagel to swapping potatoes in for pork in a cracklin?recipe, these three dishes bring?crunch?magic. Get inspired: https://lnkd.in/ex2QRpgw

“Chicken Parm is so popular in the States because it’s a unique way to serve chicken to your family and/or guests,” says Chef Glenn Rolnick, director of culinary operations for Alicart Restaurant Group, the parent company of? Carmine’s. “Our Chicken Parmigiana is, without a doubt, one of our most popular dishes in all of our Carmine’s locations since our inception almost 35 years ago.” It’s rare to find an Italian restaurant in the U.S. that doesn’t include some version of chicken Parmesan on the menu. The traditional build comprises breaded chicken cutlets, tomato sauce, fresh mozzarella and Parmesan. And while pan-frying may be the most common cooking technique, Rolnick points out that the dish can be roasted, baked or even grilled. Chicken Parmesan may be timeless, but it can also be reconceptualized in myriad ways, from swapping ingredients to switching up cooking techniques to serving it in a different format. Read on: https://lnkd.in/ezD9BJrE

Seasonality plays into the "Toast of the Month" LTO offerings at D.C. based Toastique. The November toast will feature turkey and take its inspiration from Thanksgiving before closing the year with a slight twist. “In December, we always make a sweet toast—all the other months are savory. Last year, we did a Cinnamon Toast Krunch, which was one of our more popular ones. It was perfect for Christmastime, when people typically indulge a little bit more,” Brianna Keefe, Founder & CEO says. While indulgent, the special still kept fresh ingredients front and center, with almond butter, housemade Krispy Cinnamon Krunch cereal, mixed berries, a dollop of coconut whip and fresh mint. The LTOs serve the dual purpose of keeping customers engaged through fresh items and honing Toastique’s broader menu development. What seasonal LTOs are you most excited for? https://lnkd.in/ex-uUk_b